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Gryphon Myers

Gryphon Myers recently graduated from UC Berkeley with a degree in interdisciplinary studies, research emphasis in art, society and technology. He is a lifelong vegetarian, an organic, local and GMO-free food enthusiast and a high fructose corn syrup abstainer. He currently lives in Northern California. He also writes about and designs video games at Homunkulus.

Articles by this Author

You may have caught my enthusiastic review of Attune Foods Erewhon Buckwheat & Hemp cereal from last year. Well, it's time I inform you that they've done it again: Attune Foods Erewhon Quinoa & Chia gluten-free cereal is a great way to add two superfoods to your diet, and makes a tasty corn flakes alternative.

Celiac disease is known to be caused by a combination of genetic and environmental factors. The genetic markers are fairly well established by now, but the environmental factors that are associated with celiac disease are still pretty foggy. A recent study suggests that antibiotic use might be one such factor.

Gluten has a way of popping up in some very unexpected products. Peers (whether online or otherwise) are sometimes our best resource for information regarding these oft-overlooked gluten-containing products, but sometimes speculation gets passed along the grapevine as fact.

If you follow health food trends, chances are that you've heard of the superfood pseudograin, quinoa. It is nutrient-rich, packs a complete protein, is high in fiber, etc. etc. The bottom line is that you should probably be trying to come up with a way to integrate quinoa into your diet...

There are countless 'health' food snack bars and protein bars on the market, many of which aren't as healthy as their makers would have you think. On the other side of the spectrum, you have snack bars that are loaded with various superfoods and are really quite nutritious, but taste like cardboard.

Crackers are usually thought of as crispy, baked things made out of flour (usually nutritionally-devoid refined white flour). Foods Alive's Organic Onion Garlic Flax Crackers are a whole different kind of snack, but they are way more nutritious, and also quite yummy!

It can be difficult for those trying to meet the requirements of multiple dietary restrictions. It becomes especially difficult for celiacs following a Kosher diet during Passover, as matzo traditionally contains gluten. Fortunately, Yehuda's gluten-free matzo not only fits the bill, but it tastes great!

People are wary (for good reason) of products that are derived from gluten-containing ingredients, and few products have received quite as much heat as beer. Gluten-removed beers are almost always tested to under 20ppm gluten to allay the concerns of celiacs, but the reliability of such tests is often challenged. Can we really trust the results of gluten tests performed on beer?

At this point, there are lots of gluten-free crackers on the market. While many of them taste great, a lot of them contain soy, corn starch and/or rice flour, which can be problematic for some people. Additionally, not all of them are Kosher. Absolutely Gluten-Free Toasted Onion Crackers not only taste great, but they're Kosher, gluten-, corn-, rice- and soy-free as well.

Currently, there are two main diagnostic tools available to would-be celiacs: biopsy and serological (antibody) tests. For the past few decades, biopsy has been the only relatively reliable (and diagnostically accepted) path to diagnosis. The problem is, biopsies are expensive and highly invasive – antibody tests would be a cheap and painless alternative, but they haven't proven themselves to be accurate enough for conclusive diagnosis.

Gluten-free food companies are really starting to figure this pasta thing out, but there still aren't many fresh, gourmet-oriented options on the market. Cappello's provides a formidable entry with their almond flour-based gluten-free fettuccine. It's lower on the glycemic index than corn- or rice-based options, and it tastes fantastic.

Pure Market Express makes some of the most delicious gluten-free, dairy-free desserts around. Earlier this year, I wrote a rave review of their gluten-free lemon tart; not surprisingly, their apple crisp is every bit as yummy.

Usually, SOYJOY bars are all about the taste of fruit. The baked soy makes a great gluten-free base and complements each flavor well, but the fruit is almost always the centerpiece. The new dark chocolate cherry SOYJOY has a new centerpiece: dark chocolate.

Cute, decorated sugar cookies are practically synonymous with Christmas; no Christmas party is complete without a plate of them at the refreshment table. Beautiful Sweets offers a decorated set of Christmas cookies that are not only cute, Christmassy, chewy, sweet and delicious, but gluten-free as well.

While nobody can argue with the fact that the gluten-free diet is healthier for the gluten intolerant, some people claim that it has health benefits for everyone. There's no conclusive evidence to suggest that it does, but it's also probably not as 'dangerous' as some skeptics might have you think.

When it comes to whether or not mothers with celiac disease should breastfeed their children, there has been a fair amount of conflicting information in circulation. Some studies have found that breastfeeding renders a protective role when combined with a 'windowed' introduction of gluten, but others have shown no such protection. Furthermore, some researchers question the longevity of the protection offered. An international project called PREVENTCD seeks to boil down information from a number of studies, in order to produce a primary prevention strategy for infants at risk of developing celiac disease.

Wellesse’s Digestive 3-In-1 Health liquid dietary supplement provides prebiotics and soluble fiber, (which are both key to maintaining healthy gut microbiotia) as well as aloe vera to balance stomach acidity. These are all important supplements for maintaining a healthy digestive system and Wellesse brings them all together in a form that the body can easily absorb.

Although most instances of gluten sensitivity manifest as a chronic, autoimmune disorder of the small intestine (celiac disease), around 10% of gluten sensitive patients suffer neurological symptoms. Usually these neurological symptoms accompany the more common intestinal issues, but some patients exhibit neurological symptoms exclusively. For this reason, it is thought that gluten-related symptoms in different parts of the body could be the result of autoimmune reactions to different members of the transglutaminase gene family. A recent lab study suggests that neurological gluten-related symptoms could be the result of an immune reaction to a particular neuronal enzyme known as TG6, and that this reaction occurs separate from other autoimmune reactions to gluten.

Many celiac sufferers have stories of discrimination and/or ignorance from coworkers, peers and employers but none have been quite as high profile as the current dispute between actress Jennifer Esposito and CBS. Esposito, a sufferer of celiac disease, plays one of the main characters in the CBS drama 'Blue Bloods'. After Esposito requested a reduced schedule to manage her condition, CBS took steps that have Esposito, her fans, and celiac sufferers everywhere rallying to her cause.

Celiac disease with epilepsy and cerebral calcifications, also known as CEC, is a rare form of celiac disease that is accompanied by occipital epilepsy. Past studies have suggested that the neurological symptoms could be the result of a folate deficiency, as folate levels are typically low in patients suffering from CEC. However, a recent case report indicates that as with other neurological gluten-related diseases (such as gluten ataxia), there may be some correlation between CEC and TG6 autoantibodies, indicating that the disease is autoimmune in nature.

In a much-needed move toward reliable labeling of gluten-free products, Frito-Lay has commenced an effort to test, verify, and eventually label its already gluten-free products. As one of the largest ...